Lactarius insulsus or Fleecy milk cap

Cap 5-12 cm, convex at first with an inrolled margin, later funnel-shaped. Cream to cream-ochre, with clear concentric darker zones of ochre or light brown. The surface is dry or slightly sticky in wet weather, with fine down near the margin in young specimens.

Cap 8-25 cm — the largest white milk cap, very fleshy. Hemispherical at first with a thickly downy inrolled margin, then flattened and finally funnel-shaped. Color white, creamy white, in old specimens with an ochre or dirty-yellow tint, especially in the center. The surface is characteristically felted, downy, soft to the touch, like suede or felt. The downiness is especially noticeable at the margin.

Gilled hymenophore. Gills crowded, narrow, adnate or slightly decurrent. Whitish, becoming cream to pale ochre with age. When damaged, they release white milk. Spore print cream to pale ochre.

Gilled hymenophore. Gills distant (which sets it apart from L. piperatus with its crowded gills), broad, adnate or slightly decurrent. Color creamy white, turning yellowish or ochre with age, graying where damaged. They release white milk. Spore print white to pale cream.

Stem 3-6 cm tall, 1-2 cm thick, cylindrical or slightly tapering toward the base, firm in young specimens, often hollow in mature ones. Whitish to cream, often with small ochre “pits” (scrobiculae) — a characteristic feature of some milk caps.

Stem 3-6 cm tall, 1.5-4 cm thick — massive, short, cylindrical or thickened toward the base, very firm. Color white to cream. The surface is downy, like the cap, especially in the upper part. No ring and no volva.

Flesh white, firm, brittle. When damaged, it releases plenty of white milk that does not change color in the air. The cut flesh does not darken or turn yellow either.

Flesh white, very dense, fleshy, even “woody” — a characteristic feature of the species; the mushroom is sturdy and rarely wormy. When damaged it releases plenty of white milk, which slowly turns yellow in the air after 1-2 hours. The cut flesh itself may also turn slightly yellow.

Smell faint, mushroomy, with no distinctive notes. The raw flesh and milk taste very hot, sharp, peppery. Don’t taste it raw — it will raise blisters on your tongue.

Smell faint, mushroomy, slightly earthy in old specimens. Taste of the raw flesh and milk — very burning, peppery, sharp, with a characteristic “dirty” aftertaste. Don't taste it raw.